1. Sear the pheasant and celeriac in a hot pan and season well
2. Soak the hay in cider
3.Place the hay in a roasting tray and nestle the pheasant & celeriac inside and cover
4.Roast in a hot oven 180°Cfor 50 minutes (pending size)
5.Remove from the oven and allow to rest for 20 minutes before serving
6.Remember the pheasant will carry on cooking with the residual heat.